Abstract
The article considers the main stages of determining the efficacy of foods for special uses. The strategy of the efficacy evaluation includes two ways: the choice of sources of active substances or a target-oriented strategy. The preclinical evaluation in animal experiments followed by clinical trials of biologically active substances and foods for special dietary uses are similar steps in the implementation of these strategies. The choice of biologically active substances should be scientifically justified. At the same time, the issue of obtaining biologically active substances in sufficient quantities and a certain degree of purity is a topical issue in this field. Safety of biologically active substances is a key factor determining the possibility of their use in food products. Current scientific paradigm provides a universal approach to the development, use, and evaluation of the effectiveness of biologically active substances and foods for special dietary uses. The inclusion of ingredients with proven efficacy in physiologically active amounts, there should not worsen consumer and functional and technological properties of foods for special uses. Taking into account the wide variety of biologically active substances, as well as methods to the study of their properties, the development of foods for special dietary uses requires a clear understanding of existing scientific approaches and consistency of their application to provide the proven efficacy.

Abstract
Many organic and inorganic substances are oxidized by oxygen in the atmosphere. Oxidative processes can take place in plants, foods and beverages. The antioxidant activity of food products is one of the important indicators that determine their biological value. Due to the fact that the production of alcoholic beverages is widely used vegetable and fruit-berry raw material, studies have been conducted, to assess antioxidante activity of semi-finished products and various groups of alcoholic beverages. The high antioxidant activity observed in blackcurrant alcoholized juice, snowball and chernoplodnayaalcoholized juice, alcoholized infusion of the flowers of the sweet chestnuts, the balm "Ginseng", "legends of Italmas" which include fruit juices, fruit drinks and infusions of vegetable raw materials. Cordials made on natural raw materials, have high values of total phenolic compounds and antioxidant activity in comparison with the liquors prepared using flavorings and synthetic colorings. Antioxidant activity of semi-finished products and alcoholic beverages depends mainly on the content of phenolic compounds present in significant amounts in fortified juices, fruit drinks and vegetable raw materials. The application of dihydroquercetin as an antioxidant that allows to improve organoleptic indicators of semifinished products and alcoholic beverages and their stability during storage. Studies have shown prospects of application of dihydroquercetin in technology, processed foods and alcoholic beverages, as it improves the organoleptic properties of the drink, giving a soft and round taste and increases shelf life of finished products.

Abstract
The substantiation of the functional food products technology with the addition of biologically active substances from holothurians have been represented. The holothurians muscular tissue fermentolysates are characterized a high content of biologically active substances, such as collagen, aminosugar, chondroitin sulfate, triterpene glycosides, so introduction of their in the products have been positioned as functional. The above substances chondroprotective, immunomodulating, fungicidal, radioprotective, antitumor activity are showing, and some, for example, collagen, are affecting to the properties of the products: viscosity, plasticity, etc. Confectionery products (sweets and biscuits) and beverages were chosen as the basic products for the creation of functional ones. In the recipe taken as a basis when developing of the chewing sweets technology with the addition of holothurium fermentolizate gelatin was used as the structure-forming agent imparting the necessary viscosity while providing "chewing" properties to the caramel mass, improving the nutritional and biological value of the finished product. In the recipe of sweets gelatin was replaced with preparation of trepang, which made it possible to obtain a product with good organoleptic and rheological parameters thanks to the high content of collagen. The introduction of fermentolysate trepang in an amount of 4 % in the recipe of biscuits positively have been affected to the organoleptic and physical parameters that comply with state standards for this type of product and provides an immunomodelling effect due to the content of triterpene glycosides. The recipe of beverage concentrates with the addition of fermentolizate of cucumaria has been developed. High content of soluble collagen allows you to recommend a drink to people with increased physical exertion, as well as to people who have injuries and problems with joints. Microbiological studies have shown that all products developed with the addition of holothuric fermentolysates comply with the requirements of TR TS 021 / 2011.

Abstract
The research was purposed to study an actual nutrition of studentsand analyze possible choice of dishes and products from the proposed range of catering enterprises. The work was carried outin Kutaisi AkakiTsereteli State University in Georgia, Moscow Plekhanov Russian University of economics, Novosibirsk State Technical University. The results of this study showed that only 15 % of interviewed students adhere to the optimal 4 times diet, 50 % of them eat 3 times a day, the rest - 2 times a day. It is observed, that only 13 % of them keep up a 2 - 3 hour interval between meals, 4 - 5 hours - by 35 %, and the rest -do not make much sense to it. The first course mealsare regularly consumed by 6 % of students. For the second course meal, 40 % of respondents prefer meat, 20.9 % - fish, 58.8 % - vegetable and 11 % - cereals. Fish dishes containing easily digestible protein, ?-3 and ?-6 fatty acids which are regularly consumed by only 2 % of the interviewed students, 10.8 % - 2 - 3 times a week, 81 % - very rarely. In the diet of students, vitamin deficiency is noted: 13 % of the respondents eat vegetables and herbs 6 - 7 times a week, 43 % - 3 - 4 times, the rest - 1 - 2 times a week. Fruits are consumed 31.4 % every day. According to this, 4.3 % of students systematically take vitamin preparations, and rarely - 21.6 %.Milk and lactic acid foods in the daily diet are consumed by only 32.6 % of the respondents. More than half of the surveyed consumption of dairy products did not exceed 25 %, fruits - 28 %, meat - 48 %, vegetables - 50 %, vegetable oils - 47 % of the recommended level. In the ration of students, lack of B2 vitamin is the most pronounced. Therefore, the menu should necessarily include dishes from meat, offal (liver, kidney), fish, dairy products, beans, green leafy vegetables, etc.

Abstract
A new direction in the development of food technology is the production of sour-milk products with valuable food herbal supplements. Such products stimulate digestion processes, normalize the activity of the intestines, improve the absorption of nutrients, and possess bactericidal properties. Literary search showed a wide use of plant components in fermented milk products: extracts of echinacea purpurea and linden flowers; Extracts of sea-buckthorn horselock, hips of May, mountain ash; Rose hips extract; Syrup; Mulberry syrup; Puree parsnip and turmeric; pomegranate juice, etc. The purpose of the work is to create a sour-milk drink with a functional orientation, using as an additional source of vitamins and minerals the extract of medicinal plant material. As a raw material, wild herbaceous plants, including dandelion, which is a source of dietary fiber, of various biologically active substances, can be used. From the roots of a dandelion, an extract was prepared which is a homogeneous liquid, a bitterish taste of light brown or yellow color. The selection of the optimal dose of introducing the extract into a sour milk drink was made. Samples with different mass fractions of the extract in the mixture (from 1 to 10 %) were produced. The percentage of the extract was determined sensory by the following parameters: appearance, consistency, color, smell and taste. The results of the experiments showed the positive effect of the extract of dandelion roots on the organoleptic properties of the beverage. A rational dose of applying the extract (7 %) is determined, at which the drink is characterized by a harmonious sour-milk taste, a homogeneous consistency, white with a cream shade. In the course of the work, the prescription composition of the sour milk drink was selected, a technological solution for its production was proposed. Quality indicators of a sour milk drink were compared with a control sample. The microstructure and rheological characteristics of the drink have been studied. The predicted period of its validity is determined.

Abstract
In the series of articles on the state of the normative framework in the field of technical regulation of the quality and safety of foods for special dietary uses, the Codex Alimentarius, normative (regulatory) documents of the European Union, the Eurasian Economic Union and the Russian national standartization system are considered. The Codex Alimentarius covers a wide range of standards, norms and rules that ensure both the protection of consumer health and the integrity of food trade, serves as the basis for the development and harmonization of the requirements of national food standards (national standards on nutrition products, food products). The standards adopted by the Codex Alimentarius Commission set requirements for labeling food products, including those that have the status of "special": baby foods and foods designated for nutrition of infants and young children; aimed at controlling body weight; dietetic foods for medical use. The article outlines the labeling requirements established by the Codex Stan, as well as additional mandatory requirements for the ingredient composition, information on nutritional and energy value, including nutrient content and percent of the daily average consumption of a particular nutrient in the recommended portion of foods for special dietary uses, the importance of osmolality, etc. There are specific requirements for nutritional and energy value of foods for special dietary uses full or partial replacement of the daily diet, including the amino acid composition of protein, fat composition, vitamins, minerals, as well as information about the purpose of the product and warning information to the consumer. The Codex Alimentarius gives all countries the opportunity to participate with the entire international community in the development and harmonizatiоn of food standards, with each country entitled to the approval of their own, perhaps more stringent of food safety standards. Measures to ensure food safety are the introduction of a HACCP system based on hazard analysis and control of critical points, which ensures control at any point in the production, storage and sale of products.

Abstract
The study of any problem requires definitions of concepts. Clarity of definitions is especially required in the study of problems that relate to several scientific areas. The study of organoleptic perception also refers to this problem. A feature of considering questions on organoleptic is the unification of some basic concepts. The concepts of sensation and perception are most often equalized. Considering the concepts of "sensation" and "perception", we should talk about the sensations of taste, smell, color, consistency, texture, but about the perception of taste, smell, color, consistency, texture. When analyzing the food consumer properties of the product, we use the concepts of sensory and organoleptic evaluation, implying their identity, which is not entirely true. Given the normative definitions, the expressions "organoleptic evaluation", "sensory evaluation", "evaluation of the food product with the help of the sense organs" are equally useful, but it makes no sense to use the expressions "sensory evaluation with the help of the sense organs", "sensory evaluation with the help of the senses", The expression "organoleptic evaluation of a food product" is redundant. With an organoleptic evaluation, there are difficulties associated with describing the consistency and texture of the product. Comparison of the essence of the concepts "consistency" and "texture" allows to give the opinion on the sign of the difference, essential for carrying out an organoleptic evaluation related to the nature of perception: the consistency is perceived visually, and the texture is tactile. In the proposed material, only some issues related to the most common misconceptions in the study of organoleptic perception are touched upon. The general conclusion is the statement of the groundlessness of identifying the underlying concepts and the need for their application in accordance with the content disclosed in the definitions that take into account the nuances of the field of research.

Abstract
The technical equipments modern level of complex flow lines of beverages packaging is high enough, however, the technical perfection of such lines and individual types of machines, included in such lines, is constantly in creasing. First of all, this is due to the use in the irconstruction of progressive principles of innovative development, among which: the principle of scaling; principle of machine assembly; the principle of block structure of flow lines; the principle of modular equipment structure; the principle of combining the working element of machines; the principle of minimizing the contact of the beverage with the oxygen in the air; the principle of energy efficiency; the principle of increasing the accuracy of beverage filling; the principle of improving industrial sanitation and microbiological safety; the principle of aseptic beverage dispensing; the principle of hot beverage dispensing; the principle of ensuring the safety of beverage packaging; principle of improving the reliability of the control of beverage packaging; principle of reducing the cost of the equipment life cycle. Innovative features of the listed technological, constructive and economic principles are briefly considered in this article. Innovative production lines based on these principles ensure very high productivity level, require significantly smaller production areas due to their compactness, due to aggregation, and block layout, as well as reduction of storages between technological stages. In use, such lines provide increased functional flexibility - a quick and easy transition not only to the new vessel format, but also to a new closure, due to the use of combined closures. This is facilitated by the modular structure of labeling machines, due to this - it is a rapid transition to other types of labels and methods for their application. The design features of the machines included in the innovative flow lines make it possible to better meet the stringent requirements of industrial sanitation and microbiological safety. In innovative lines, the cost of their life cycle is reduced, the reliability of the output control is increased and progressive technological methods of beverage dispensing are implementing, which significantly increase their stability.

Abstract
Today a wide range of food products from meat is produced, however, by-products are not used efficiently. The purpose of the work is to investigate the possibility of adding a food supplement from the wheat germ oilseed, amaranth seeds and pumpkin seed oils to pates from the liver and assess their quality. The work was carried out at Voronezh State University of Engineering Technologies. As a result of the studies of the functional and technological properties of the plant food additive (RAP), it has been found that it is more appropriate to use it in a hydrated form, which corresponds to the saturation state of the biopolymers of the system with moisture and the achievement of pasty consistency similar to the consistency of minced meat from the liver. The additive was added to finished products in the form of a paste in an amount of 15%. The finished products had organoleptic characteristics similar to the control samples. During the studies, the content of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group, the content of toxic elements, as well as the presence of molds and pathogenic microorganisms at all stages of the technological process, as well as the storage of finished products were determined. In all products for 7 days of storage, bacteria of the Escherichia coli group and pathogenic microorganisms and molds were absent. mesophilic aerobic and facultative anaerobic microorganisms did not exceed the norms established by the requirements of the Technical Regulations of the Customs Union and SanPiN. Developed recipes and technologies of new products based on by-products with the use of innovative plant raw materials, ensuring a reduction in process losses, an increase in the yield of finished products. It was found that the introduction of plant food additive into food dispersions does not require special technological methods and additional equipment. Biological value, the indicator of comparable redundancy, the utility coefficient of the developed products make it possible to highly evaluate the quality of the protein component. An additional effect of alimentary shunting was established when plant food additive was introduced into food systems according to squalene, pentosans, ergosterol, retinol, tocopherol, polycosanol, vitamins T, K, group B, iron, zinc, manganese, calcium, phosphorus and selenium. The energy and nutritional value of finished products is calculated. The expiration date of the finished product is determined.

Abstract
The fruits of wild-growing plants are one of the functional foodstuff making a raw materials resources base for production, the supplier of the major functional ingredients. Plants contain practically all biologically active agents, necessary for normal activity of the person. They are an essential natural source of the substances having antioxidant activity: vitamin C, carotinoids and flavonoids and also food fibers. In significant quantity the folic acid, vitamins E and K are contained in them. The action mechanism of these biologically active agents and their interaction among themselves in a human body is considered. By results of the analysis of references the generalizing table which had included data on amount of vitamins C and E, carotinoids, food fibers and flavonoids in the fruits of the most widespread wild-growing plants used in food is made. For each described type of plant raw materials the short characteristic on his possible use in the heaith promoting purposes is given. Biologically active agents which are contained as a part of plant raw materials in number of not less than 15 % of daily physiological requirement can be used as functional ingredients. Vitamins C, E, ?-carotene and food fibers in certain cases - K1 vitamin can be carried to them, it is rare - separate mineral substances and folic acid. Other components are contained in quantity insufficient for this purpose. The described plant raw materials can successfully be applied by production of functional foodstuff.

Abstract
The best foreign practices of food safety risk assessment of raw goat milk for manufacturing of different dairy products for infant formulas have been analyzed. In some cases, goat milk is the indispensable product for infant nutrition. Therefore, it is necessary to introduce the special control during collection and production of goat milk products. Also goat milk can be the potential source of pathogenic microorganisms and their toxins. It was shown in the article the primary importance of monitoring the total count of Psychotropic microorganisms as well as the Aerobic microorganisms total count in goat milk. Also human milk may contain dangerous substances which were transmitted from animal to nursing mother along the food chain. Moreover, dangerous to health substances may be detected in milk because of irregularities in the application of veterinary drugs, disinfectants and detergents. It was investigated practical skills on raw goat milk grading according to somatic cells counts. It was demonstrated the functional dependence between goat milk proteins and somatic cells count. It was shown that it is necessary to standardize the indicator "somatic cells" for raw goat milk. It was demonstrated the dependence of indicators of the functional properties of milk proteins on the total number of somatic cells contained in goat's milk. Has been collected the information about the detection of toxic molds of Fungi (mycotoxins) in goat milk. Were shown the food chain contamination with the mycotoxins in raw goat milk and the probability of milk contamination due to zootechnical practices with toxic molds metabolites. It was shown how the good veterinary practice can change the mycotoxins contamination of raw goat milk. The review can be used for food safety risk assessment during the raw goat milk supplier validation.

Abstract
The Food security doctrine of the Russian Federation contains a number of food security indicators and one criterion - the share of domestic food on the domestic market. In terms of foreign trade restrictions, the criterion is increased automatically by reducing imports. The criterion is in conflict with the most important indicators of food security - per capita consumption of some food. Various indicators characterize the state of food security in different ways. It means that it is important to create an integrated indicator. The article analyzes the Global index of food security and integrated food security indicators used in Belarus, highlights their specificity, suitable for use in an integral indicator of food security in Russia. For the assessment of food security of the Russian Federation, the authors propose to use integral index of food security, calculated on the basis of 12 partial indicators, reflecting the saturation of the domestic market for food, the level of food spending, income stratification of society, the supply of commercial areas, the adequacy of international reserves and grain reserves in the country, the balance of nutrients in the soil, the quality and nutritional value of the consumed food and the quality and availability of drinking water. These indicators relate to the six most important components of food security: availability of food; access to food; stability of food security; food safety; nutritional value of food; food and water security. Integral index tested. Dynamics of index and its components shows that from 2011 to 2014, there was an improvement of food security in Russia. Since 2014 there is a reduction of the saturation of the food domestic market, an increase of the share of spending on food and some deterioration of the diet balance that leads to a deterioration of food security in 2015.